Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance

dc.contributor.author Yoo, J.
dc.contributor.author Lamsal, Buddhi
dc.contributor.author Haque, E.
dc.contributor.author Faubion, J.
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-02-13T04:57:05.000
dc.date.accessioned 2020-06-30T03:59:30Z
dc.date.available 2020-06-30T03:59:30Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2009
dc.date.embargo 2013-12-03
dc.date.issued 2009-01-01
dc.description.abstract <p>This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from the break rolls more than that from the reduction rolls. However, a maximum for flour yield was not found in the range of parameters studied. Though treatments did not affect the optimum water absorption for breadmaking, enzyme-treated flours produced dough exhibiting shorter mixing times and slack and sticky textures compared with the control. Regardless of differences in mixing times, specific loaf volumes were not significantly different among treatments. Crumb firmness of bread baked with flour milled from enzyme-treated wheat was comparable to the control after 1 day but became firmer during storage up to 5 days.</p>
dc.description.comments <p>This article is from <em>Cereal Chemistry </em>86, no. 2 (March/April 2009): 122–126, doi:<a href="http://dx.doi.org/10.1094/CCHEM-86-2-0122" target="_blank">10.1094/CCHEM-86-2-0122</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/fshn_ag_pubs/35/
dc.identifier.articleid 1034
dc.identifier.contextkey 3590998
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/35
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/37546
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/35/Lamsal_2009_EffectEnzymaticTempering.pdf|||Fri Jan 14 23:43:12 UTC 2022
dc.source.uri 10.1094/CCHEM-86-2-0122
dc.subject.disciplines Food Science
dc.subject.disciplines Human and Clinical Nutrition
dc.title Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 344615fd-7cc2-4855-9a09-7c0f3d631a0c
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
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